Cherry Squares - Aunt Barb

1 cup butter
1 cup sugar
1 tsp vanilla
2 eggs
2 cups flour
1 cup walnuts
1 can cherry pie filling

Cream butter and sugar.  Add vanilla and eggs. Add flour, then nuts.  Use 3/4 of batter and press into a 9x13 pan and bring it up a little on the sides.  Spread in pie filling.  Use rest of dough in pieces on top.  Bake 30-40 minutes, between 300 and 350.  Watch for when edges are brown and take out. 

Apple Butter Cake

Topping:
2/3 cup brown sugar
3/4 cup pancake (or other, like Bisquick) mix
1/2 tsp cinnamon
1/4 cup butter, softened

Cake:
1 box yellow cake mix
1 cup water
3 eggs
2 Tbsp veg oil
3/4 cup apple butter

2 cooking apples, peeled and cored, then sliced in about 16 wedges
1 tsp cinnamon, combined with 1/4 cup sugar

Combine brown sugar, baking mix, cinnamon and then cut in butter.  Set aside.

Combine cake mix, water, eggs, oil and apple butter.  Beat at low speed for 1 minute, then 2 minutes at high speed.  Pour into greased and floured pan.  Set aside.  Slice apples into a bowl and add cinnamon/sugar mixture, mixing till apples are well coated.  Place apple slices (round side out, core side in) in the batter until just the top shows in two rows of 8 lining the pan.  Bake at 350 for 20  minutes.  Remove from oven and sprinkle topping over cake, return to oven and bake for another 20 minutes or till toothpick in center comes out clean.  Let cool.  Sprinkle with powdered sugar before serving. 

Strawberry Pretzel Jello Salad

2 cups crushed pretzels (not too fine!).  Mix with 2 Tbsp sugar.  Melt 3/4 cup butter and pour over pretzel mixtuer.  Bake at 400 for 10 minutes.

Filling: Beat well - 8 oz cream cheese with 1 cup sugar.  Fold in 9 oz cool whip.  Pour over cooled crust. 
One 6 oz strawberry jello.  Dissolve with 2 cups boiling water.  Add 2 (10 oz) bags frozen sliced strawberries.  Let thicken and pour over cream cheese and refrigerate.